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    Cucina by Elena » Recipes » Main Dishes » Panzanella Stuffed Mozzarella

    Panzanella Stuffed Mozzarella

    Published: Aug 4, 2020 · Modified: May 24, 2022 by Elena · Leave a Comment

    Jump to Recipe·Print Recipe

    Well, this happened the other night...I was craving these classic flavors and this is what transformed. So, why not stuff individual mozzarella's with one of my favorite summer salads- Panzanella! Panzanella comes from the words “pane” (bread) and “zanella” (soup bowl). The green of the basil, the white of the mozzarella, and the red tomato, salute the glorious colors of Italy. If you have some crusty rustic bread and a bounty of fresh summer tomatoes this recipe is an easy beautiful dish to bring to your table. It's important to let the tomatoes marinade in the sauce before adding the bread so the hard bread can soak up lots of yummy olive oil basil tomatoey goodness.

    Made with Amore,

    Elena

    Panzanella Stuffed Mozzarella on a white plate.
    Panzanella Stuffed Mozzarella on a white plate.

    Ingredients

    2 ½ pounds mixed tomatoes, cut into bite-size pieces

    2 teaspoons kosher salt, plus more for seasoning

    10 tablespoons (150ml) extra-virgin olive oil, divided

    2 medium cloves garlic, minced (about 2 teaspoons)

    2 tablespoons good quality balsamic vinegar

    ½ cup (½ ounce) packed basil leaves, roughly torn with hands

    __

    ¾ pound ciabatta or rustic sourdough bread, cut into 1 ½–inch cubes (about 6 cups bread cubes) leftover bread that is a bit hard works great.

    3-4 8 oz individual mozzarella rounds

    5 oz mixed green salad

    Instructions

    1. Place all ingredients EXCEPT the bread and the salad in a medium mixing bowl. Set aside for 20 minutes up to 2 hours on the counter (this lets all the juices from the tomatoes make a yummy sauce for the bread to absorb)
    2. Cut bread and mix into the prepared tomato mixture after it's marinated for the right time. Mix until all is combined and let sit for an additional 10 minutes.
    3. Prepare the mozzarelle by cutting a hole from the center to create a small cavity in each one. You can snack on the cut out pieces or save for another time :).
    4. Fill the mozzarelle one by one with the panzanella salad. You may have extra salad.
    5. On a large serving platter cover the bottom with the salad and arrange the stuffed mozzarelle on top.
    6. Drizzle with a little olive oil and serve as an appetizer or main dish

    If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

    Love, Elena

    Print
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    Panzanella Stuffed Mozzarella

    • Author: Elena
    • Prep Time: 15 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 15 minutes
    • Yield: 4
    • Category: Savory
    • Cuisine: Italian
    Print Recipe
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    Description

    Panzanella comes from the words “pane” (bread) and “zanella” (soup bowl). The green of the basil, the white of the mozzarella, and the red tomato, salute the glorious colors of Italy. If you have some crusty rustic bread and a bounty of fresh summer tomatoes this recipe is an easy beautiful dish to bring to your table.


    Ingredients

    Units Scale

    2 ½ pounds mixed tomatoes, cut into bite-size pieces

    2 teaspoons kosher salt, plus more for seasoning

    10 tablespoons (150ml) extra-virgin olive oil, divided

    2 medium cloves garlic, minced (about 2 teaspoons)

    2 tablespoons good quality balsamic vinegar

    ½ cup (½ ounce) packed basil leaves, roughly torn with hands

    __

    ¾ pound ciabatta or rustic sourdough bread, cut into 1 ½-inch cubes (about 6 cups bread cubes) leftover bread that is a bit hard works great.

    3-4 8 oz individual mozzarella rounds

    5 oz mixed green salad


    Instructions

    1. Place all ingredients EXCEPT the bread and the salad in a medium mixing bowl. Set aside for 20 minutes up to 2 hours on the counter (this lets all the juices from the tomatoes make a yummy sauce for the bread to absorb)
    2. Cut bread and mix into the prepared tomato mixture after it’s marinated for the right time. Mix until all is combined and let sit for an additional 10 minutes.
    3. Prepare the mozzarelle by cutting a hole from the center to create a small cavity in each one. You can snack on the cut out pieces or save for another time :).
    4. Fill the mozzarelle one by one with the panzanella salad. You may have extra salad.
    5. On a large serving platter cover the bottom with the salad and arrange the stuffed mozzarelle on top.
    6. Drizzle with a little olive oil and serve as an appetizer or main dish

    Did you make this recipe?

    Tag @cucinabyelena on Instagram when you make the recipe! I would love to see it. Don't forget to leave a STAR RATING and REVIEW on this post. Thank you!

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    Profile photo of Elena Davis in her kitchen leaning on the kitchen counter. She is wearing a blue button up shirt and her Cucina By Elena apron counter

    Ciao! I'm Elena. Welcome to my cucina (kitchen). I was born in Italy and grew up spending my summers on the beaches of Sardegna cooking, eating, and sharing tasty Italian meals. Here you will find trusted, achievable, and delicious Italian (and more) recipes that highlight fresh ingredients with a simple process.

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